Kimchi Fried Rice (Soy-Free)

Name: Kimchi Fried Rice (Soy-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups Cooked rice (day-old preferred); 1.5 cups Soy-free kimchi, chopped; 3 tbsp Coconut aminos; 2 tbsp Avocado oil; 0.5 medium Onion, chopped; 2 cloves Garlic, minced; 0.5 cup Carrot, diced; 4 large Egg; 1 tsp Sesame oil; 2 stalks Green onions, chopped

A flavorful and easy kimchi fried rice recipe using soy-free kimchi and coconut aminos as a substitute for soy sauce.

30m4 servings

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Kimchi Fried Rice (Soy-Free) recipe by Safe Plated

Contains eggContains sesameSOY-free

420 cal|15g protein|60g carbs|14g fat|4g fiber

Ingredients

4 cups Cooked rice (day-old preferred)
1.5 cups Soy-free kimchi, chopped
3 tbsp Coconut aminos
2 tbsp Avocado oil
0.5 medium Onion, chopped
2 cloves Garlic, minced
0.5 cup Carrot, diced
4 large Egg
1 tsp Sesame oil
2 stalks Green onions, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.

Instructions

1Heat the 2 tbsp of avocado oil in a large skillet or wok (such as an approximately 30 cm skillet) over medium heat (approximately 300-325°F / 150-160°C). Add the 0.5 medium chopped onion, 2 minced cloves of garlic, and 0.5 cup diced carrot to the hot oil. Sauté for 2-3 minutes, stirring occasionally, until the onion becomes translucent and the carrot begins to soften slightly.
2Add the 1.5 cups of chopped soy-free kimchi to the skillet with the vegetables. Continue to cook for another 2-3 minutes, stirring frequently, allowing the kimchi to warm through and its flavors to meld with the other ingredients.
3Add the 4 cups of cooked rice and 3 tbsp of coconut aminos to the skillet. Stir-fry for 5-7 minutes, using your spatula to break up any clumps of rice, until the rice is thoroughly heated through, well combined with all ingredients, and slightly toasted.
4While the rice is stir-frying, heat a separate small pan (such as an approximately 20 cm non-stick skillet) over medium heat (approximately 300-325°F / 150-160°C). Crack the 4 large eggs into the hot pan and fry them to your desired doneness; cook until the whites are set and the yolks reach your preferred consistency.
5Remove the kimchi fried rice from the heat. Drizzle the 1 tsp of sesame oil evenly over the fried rice, then stir it in gently. Divide the kimchi fried rice among four serving plates, topping each portion with one of the fried 4 large eggs and garnishing with the 2 stalks of chopped green onions.

Substitutions

Soy Sauce → Coconut Aminos

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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